Go Back
homemade 30 Minute Butter Chicken Meatballs. photo

30 Minute Butter Chicken Meatballs.

Juicy spiced chicken or turkey meatballs simmered in a creamy, tomato-based butter chicken sauce ready in 30 minutes.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Baking Sheet
  • Parchment Paper
  • Large Skillet
  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Spatula or wooden spoon

Ingredients
  

  • 1 pound ground turkey or chicken
  • 1 egg
  • 1/2 cup panko bread crumbs
  • kosher salt to taste
  • black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced or grated
  • 1 inch fresh ginger grated
  • 1 tablespoon garam masala
  • 2 teaspoons curry powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon cayenne pepper more or less to taste
  • 6 ounces tomato paste 1 can
  • 14 ounces full fat coconut milk 1 can
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons butter
  • 1/4 cup fresh cilantro roughly chopped
  • steamed rice for serving
  • naan for serving

Instructions
 

  • Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  • In a mixing bowl combine the ground turkey or chicken, egg, panko, and a pinch each of kosher salt and black pepper. Mix until just combined.
  • Lightly coat your hands with a little olive oil and roll the mixture into tablespoon-sized meatballs (about 15–20). Place them on the prepared baking sheet.
  • Bake the meatballs for 15 minutes, until cooked through and lightly browned.
  • While the meatballs bake, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook about 5 minutes, until softened and fragrant.
  • Add the minced garlic and grated ginger and cook another 1–2 minutes, stirring, then season with salt and pepper.
  • Stir in the garam masala, curry powder, turmeric, and cayenne and cook about 1 minute until fragrant.
  • Add the tomato paste, coconut milk, and 1/2 cup water to the skillet. Stir to combine, bring to a gentle boil, and simmer about 5 minutes until the sauce thickens slightly.
  • Reduce heat to low, stir in the Greek yogurt and butter until smooth, then add the baked meatballs to the sauce. Simmer, stirring occasionally, about 5 minutes so the meatballs heat through and the sauce thickens.
  • Remove from heat and stir in the chopped cilantro. Serve the meatballs and sauce over steamed rice with naan on the side.

Notes

  • Use either ground turkey or chicken as listed.
  • Adjust cayenne for desired heat level.
  • Greek yogurt is stirred in off the heat to avoid curdling.
  • Measure panko for texture—do not overmix meatballs.